The Fit Fiesta Dip

** Prep time: 60 minutes

** Serves: 4 people

 

** Ingredients

4 Tomatoes

3 Fresh Jalapenos

3 Fresh Limes

3 tblsp Cajun Spices

2 Cloves of Garlic

1 Cup of Sour Cream

½ Cup of Tricolor Quinoa

½ Red Onion

½ Cup of Black Kidney Beans

½ Cup of Black Soya Beans

¼ Red, Yellow and Green Bell Peppers (each)

¼ bunch of Cilantro

¼ Cup of Red Cabbage

¼ Cup of White Cabbage

¼ Scallion

¼ Cup of Grated Cheddar

¼ Cup of Grated Mozzarella Cheese

Salt to taste

 

Directions

Layer 1 (from the bottom) Bean Mix:

  1. Soak the black kidney and soybeans for at least 3 hours
  2. Put the soaked beans into the cooker for 5 whistles
  3. Take the beans out, sauté them in 1 clove of garlic and semi mash them so that there is a pasty, yet rocky texture
  4. Boil ¼ of a diced tomato and make a puree out of it
  5. Sauté a small amount of diced bell peppers in all three colours
  6. Add the pureed tomato, sautéed bell peppers and 2 tsp of cajun spices into the bean mix.
  7. Add salt to taste.

 

Layer 2 (from the bottom) Mexican “Rice”:

  1. Soak the quinoa for 15 minutes and then boil it as you would prepare pasta.
  2. Drain the water out of the quinoa and following into the pan:
    1. 2 tblsp of sautéed, diced bell peppers in all the colours
    2. 2 tblsp of diced tomatoes
    3. 2 tblsp of the prepared bean mix from layer 1
    4. 2 tblsp of diced red onion
    5. 1 tblsp of the fresh jalapenos
    6. 1 tblsp of the cajun spices
    7. salt to taste
  3. stir for a while till the flavours of all the added things have blended well into the quinoa

Layer 3 (from the bottom) Sour Cream:

  1. Use store bought sour cream

 

Layer 4 (from the bottom) Guacamole:

  1. Cut open the avocados in half and remove the pit.
  2. Take the fruit out of its skin and cut it in a rash manner creating a pasty texture
  3. Dice half a tomato into the avocado along with one jalapeno and ¼ of a red onion
  4. Finely chop half of the cilantro and mix it into the guacamole along with freshly squeezed lime juice.
  5. Add salt to taste

 

Layer 5 (from the bottom) Salsa:

  1. Dice 2 tomatoes and push against them with the flat surface of a for in order to squeeze out some juice.
  2. Add some fresh squeezed lime juice, ½ diced jalapeno, finely chopped cilantro, ¼ red onion and salt to taste

 

Layer 6 (from the bottom) Salad:

  1. Finely chop the red and white cabbage.
  2. Add scallions

 

Layer 7 (from the bottom) Deconstructed Nachos:

  1. Sprinkle a mix of the grated cheddar and mozzarella cheese on top of the chips.

 

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Serving Tips:

  1. Spread each layer evenly in a glass bowl in order to get enough of each of the flavours
  2. Serve it with flat tortilla bread or nacho chips
  3. Layer it in whichever order you feel best, however, make sure to place the heavier layer at the bottom.

 

Happy Layering!

 

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One thought on “The Fit Fiesta Dip

  1. WOAAH!!! looks like someone’s got some brilliant insta pics!
    hehehehehe… BTW looks yum and is yum… have to ask mom to make it for me…
    Peace

    Like

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